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Wild Rice Mushroom Casserole

A rich and creamy side or entrée loaded with only the best.


20 min + slow cooking

Serving size





  1. Heat oil in skillet on medium heat until hot.
  2. Add onion, pepper and mushrooms. Cook, stirring frequently, until vegetables are softened, about 5 to 6 minutes.
  3. Add garlic, tomatoes and herbs. Cook and stir until heated through.
  4. Transfer to a large mixing bowl.
  5. In the skillet, melt margarine (or butter) and whisk in flour until smooth. Whisk in milk and bring to a low boil, stirring all the while, until mixture thickens.
  6. Whisk in cheese and stir to make a rich, velvety sauce. Stir in salt and pepper.
  7. Combine cooked rice with vegetables and fold in cheese.
  8. Pour into slow cooker, cover and cook on low for 4-6 hours or high for 2-3 hours.


  • 2 Tbsp olive oil

  • 1/2 medium onion, finely diced

  • 1 large green or red pepper, diced

  • 1/2 lb (1 package) mushrooms, thinly sliced

  • 2 cloves garlic, minced

  • 1 (14-oz) can diced tomatoes, drained

  • 2 tsp oregano

  • 1 tsp paprika

  • 2 Tbsp margarine (or butter)

  • 2 Tbsp flour

  • 1 1/2 cup Silk ORIGINAL SOYMILK

  • 8 oz soy cheddar cheese (or regular)

  • 1 tsp salt

  • 1/2 tsp pepper

  • 2 cups wild rice cooked to package directions OR 1 cup wild rice and 1 cup white rice uncooked with 1 1/2 cups water